I don’t know about you, but I love spice cakes. I know in the grocery store you can pick up a box mix for $1, but have you ever tried making one at home?

A few years ago I made this Eggnog Cheesecake Cake and baked a from scratch spice cake for the base. It was fantastic. And while I have used that cake many times in recipes, I hadn’t made spice cake cupcakes.

Until now.

These cupcakes have such a moist crumb, and I topped them with a sweet cinnamon buttercream frosting. I also added some cinnamon chips as a garnish (best decision ever)!!

My oldest daughter is a competitive swimmer, and she will usually give me less than a 24 hour notice when she wants to bring treats to the team. Cupcakes are usually my go-to treat as they are easy to make and easy to travel. Plus this recipe makes 2 1/2 dozen cupcakes!

A couple tips about making my buttercream frosting:

Always start with softened butter. I usually take my butter out when I start baking the cupcakes. By the time the cupcakes are baked and cooled my butter is ready for making the frosting!

Using an electric mixer, add your softened butter to the bowl and beat the butter for about 3 minutes. The butter will be soft, smooth, and pale in color. THEN add the remaining ingredients and beat for an additional 3-5 minutes.

This is enough frosting to do a nice swirl on each cupcake. Use a disposable pastry bag and tip of choice to decorate. Be sure to sprinkle with the cinnamon chips immediately so they stick and not fall off!

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For the frosting:

Directions:

In a small bowl, combine the egg whites with 1/4 cup buttermilk. Whisk together and set aside.

In a large mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Add in dry ingredients and beat until combined. Slowly add in egg mixture. Beat in remaining buttermilk and continue beating for 2 minutes, scraping down sides of the bowl as needed.

Line a cupcake tin with paper lines. Fill 2/3 full with batter and bake in a 350 degree F oven for 16-18 minutes. Cool 5 minutes in tin, and remove and cool completely on wire rack.

For the frosting, beat butter for about 3 minutes, until pale yellow. Add in sugar, cinnamon and milk and beat an additional 3-5 minutes until light and fluffy.

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

19 comments on “Cinnamon Spice Cupcakes”

Spice cake is such an under-appreciated cake flavor. People forget to make it, and then whenever I do, it’s consumed in seconds flat. We should start a spice cake trend this holiday season!
These cupcakes look completely divine. I’ll be trying these!

I am 100% with you, spice cakes rock… but cupcakes have my heart, so a combination of the two is epic! Love the cinnamon buttercream frosting with the cinnamon chips! These cupcakes are tres cute and totally up my alley! Pinned! Cheers and thanks for sharing the YUM!

Great flavor to the cake, but I didn’t expect it to be quite so spongy in texture. I made a cinnamon cream cheese frosting, and did a two layer cake instead of cupcakes. My husband loved it, and that is what matters =) Thanks for the recipe, and I am looking to try some of your other recipes.

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